For the dough: milk, flour, egg and 1 pinch of salt stir briefly. Grate the dough through a sieve into boiling salted water and simmer for about ten minutes. Then drain, cool and drain well.
Cut the bacon into small cubes. Cook in a frying pan until crispy.
Cut the cabbage into small pieces and steam in salted water with caraway seeds until soft.
Fry finely chopped onions in clarified butter, add the “Spotzn”, crumble the Steirerkas over it and let it melt. Bacon before serving with the vinegar over the cabbage form and mix. Serve with the Steirerkasnocken.
White wine
Flow Randacher, musician and songwriter
Our tip: Use a bacon with a strong taste – this way you give this dish a special touch!
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